Quick and Easy Meal Prep Rice Noodle Soup with Tofu
This balanced and nutritious rice noodle soup comes together in just 15 minutes and is perfect for meal prepping ahead of time. Thin rice noodles, protein-packed tofu, and colorful vegetables are warmed in a vibrant sesame ginger broth that’s full of flavor and comfort with very minimal effort.
Servings 1 person
Calories 343kcal
Equipment
- Knife and cutting board
- Vegetable peeler
- Microplane
- Water kettle or pot or boil water in the microwave if needed
Ingredients
Sauce:
- 2 teaspoons soy sauce or gluten-free tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon grated ginger
- ½ teaspoon maple syrup
- ⅛ teaspoon crushed red pepper flakes or to taste (optional)
Noodle Soup:
- 1 ounce rice noodles (see note 1)
- ½ cup diced firm tofu
- ¼ cup diced baby bok choy
- ¼ cup diced mushrooms
- 1 carrot peeled and shaved into thin ribbons (see note 2)
- 2 tablespoons frozen corn
- 2 cups boiling water or as needed
Optional garnishes:
- Chopped cilantro
- Chopped green onion
- Lime slices
Instructions
- Prepare the sauce. Whisk soy sauce, sesame oil, rice vinegar, ginger, maple syrup, and crushed red pepper (if using). Set aside.
- Prepare noodle soup. Add rice noodles, tofu, baby bok choy, mushrooms, carrot, and corn to a container with a lid.
- Pour the sauce over the noodle soup mixture.
- Add cilantro, green onion, and lime if desired.
- Cover the container with a lid and refrigerate until ready to serve (see note 3).
- To serve, pour boiling water into the container and wait 5 minutes, or until the noodles are fully cooked. Stir and enjoy.
Notes
- Rice noodles: Look for rice noodles that cook in under 5 minutes. I use thin, angel hair vermicelli rice noodles.
- Carrot: Use a vegetable peeler to remove and discard the outer layer of the carrot. Then continue peeling the carrot into thin ribbons with the peeler.
- Making ahead/storage: Follow steps 1-5 and store the container for up to 3 days in the refrigerator. I use a 20-ounce glass container. Add the boiling water immediately before serving.
- Gluten-free: Use gluten-free tamari instead of soy sauce. Make sure your rice noodles are gluten-free.
- Scaling: The recipe as written serves one, but you can easily double or triple the recipe if you want to prep more servings.
- Nutrition facts are estimates only.
Nutrition
Calories: 343kcal | Carbohydrates: 48g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 842mg | Potassium: 509mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12898IU | Vitamin C: 32mg | Calcium: 269mg | Iron: 3mg